Hop stand

[Brettomomyces]

Not really...the precursor of DMS is halved every 40 minutes of a boil...so you have removed more than 75% of the SMM. You really shouldn't see it.

Right, that's what I'm thinking as well. I'm not personally worried, just thinking this could be a good example because it's on the extreme end and I have not seen anyone else go that long with a heated, covered stand.

Edit - I did read through that beer smith article that goes into a lot of detail, just the section on cooling confused me at first, because it mentions forming an increased 30% of DMS per hour while hot. So basically, I've taken the DMS level down to 20% or so during the boil, and then that is being increased to 23% the first hour and then 26% the second?

 

[Bensiff]

I tend to do 75-90 minute boils for my beers. I have been playing with hopstands as its the current fad and 90 minute hopstands produce no detectable dms for me. I think dms from cooling the wort too slowly is one of those things like hsa that homebrewers over concern themselves with.

 

[PackerfaninSanDiego]

WTF is a hop stand? Is it a piece of equipment?

 

[slym2none]

WTF is a hop stand? Is it a piece of equipment?

The search feature here is wonderful, you know. Or even start at the first post in this thread.

 

[PackerfaninSanDiego]

did and did, did not answer my question

 

[slym2none]

Wow.

OK, I just Googled it and the first thing that came up for me answered your question.

 

[Gameface]

did and did, did not answer my question

A hop stand is a technique used by brewers to impart greater hop flavor and aroma in their beer by adding hops after boiling is complete and holding temps in the 190f-175f range allowing for some isomerization as well. Hop stands typically last 30-60min.

I believe the term is derived from the fact that the brewer allows the wort to "stand" at a temp below boiling but above pitching temps while the hops steep.

 

[PackerfaninSanDiego]

I did a Pliney Elder today with hops @ 90, 45, 30 and flameout. How would a hop stand work with this recipe?

 

[Gameface]

I did a Pliney Elder today with hops @ 90, 45, 30 and flameout. How would a hop stand work with this recipe?

I'd say you'd add you flameout hops and allow temp to drop to about 180f then hold it there for 30 min. Once that's done continue cooling to pitching temps.

You do get some additional extraction so you'd have to figure that in if you're worried about getting the IBUs just right.

 

[wyobrewer1]

I did a Pliney Elder today with hops @ 90, 45, 30 and flameout. How would a hop stand work with this recipe?

Another name for it is a whirlpool addition. Some of the previous posts stated it well. Basically you pull a lot of the hop oils out, but since it isn't a rolling boil you keep a lot of the aroma and flavor in the wort. It's a great technique and I use it in all of my hoppy beers. Kill the heat, add your flameout addition and keep it above 180 for 30 minutes, stirring every 5 minutes or so.

 

[PackerfaninSanDiego]

so if one was to not want a hoppy beer, this is not a good thing to do?

 

[1977Brewer]

so if one was to not want a hoppy beer, this is not a good thing to do?

No, bad idea. It's a flavor technique. Works like a charm if that's what you want.

 

[Gameface]

so if one was to not want a hoppy beer, this is not a good thing to do?

Maybe not, but you're talking about Pliney The Elder, so it's a pretty good thing to do.